Roasted Sea Bass with Radish and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the halved radishes with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread them on a baking sheet and roast for 15 minutes until they begin to soften and develop golden edges.

   Tip: Choose smaller radishes as they roast more evenly and develop a sweeter flavor when cooked.

2. 2

   While the radishes roast, prepare the herb butter by combining the softened butter, tarragon, chives, minced garlic, lemon zest, and remaining salt and pepper in a small bowl. Mix until well combined and set aside.

   Tip: Make the herb butter ahead of time and refrigerate until ready to use for a firmer consistency.

3. 3

   Pat the sea bass fillets dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season generously with salt and black pepper.

   Tip: Dry fish ensures a better sear and prevents the skin from sticking to the pan during roasting.

4. 4

   Push the roasted radishes to the edges of the baking sheet. Place the sea bass fillets skin-side up in the center of the sheet.

   Tip: Positioning the radishes to the side prevents them from steaming the fish and allows the skin to crisp nicely.

5. 5

   Roast the sea bass for 8-10 minutes until the flesh is opaque and flakes easily with a fork. The skin should be crispy and lightly golden.

   Tip: Don't overcook the fish as it continues to cook slightly after removal from the oven. Sea bass cooks quickly, so keep a close eye on it.

6. 6

   Pour the white wine into the pan around the fish (not directly on it) to deglaze. Top each fillet with a generous spoonful of herb butter and return to the oven for 1-2 minutes to melt slightly.

   Tip: The residual heat will melt the herb butter perfectly without further cooking the delicate fish.

7. 7

   Transfer the sea bass and roasted radishes to serving plates. Drizzle the pan sauce around the fish and finish with a squeeze of fresh lemon juice and additional fresh chives if desired.

   Tip: Serve immediately while the fish and butter are still warm for the best flavor and texture.